CN104178395B - 一种李子番荔枝酒的制备方法 - Google Patents
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Abstract
本发明涉及一种酒,特别涉及一种李子番荔枝酒。本发明公开了一种李子番荔枝酒的制备方法,将去核李子,去皮番荔枝混合后加水打浆制得浆液,加入果胶酶和纤维素酶进行酶解,过滤收集滤液,加入蔗糖并调节滤液锤度为19~21°Bx,混匀后配置成发酵培养液,灭菌,接入活性干酵母进行酒精发酵,陈酿、过滤,获得李子番荔枝酒。
Description
技术领域
本发明涉及一种酒,特别涉及一种李子番荔枝酒。
背景技术
李子,是蔷薇科植物李树的果实,别名嘉庆子、布霖、李子、玉皇李、山李子。李子中含有多种营养成分,有养颜美容、润滑肌肤的作用,李子中抗氧化剂含量高的惊人,堪称是抗衰老、防疾病的“超级水果”。李子能促进胃酸和胃消化酶的分泌,增加肠胃蠕动,因而李子是胃酸缺乏、食后饱胀、大便秘结者的食疗佳品。新鲜李肉中含有很多中氨基酸,如谷酰胺、丝氨酸、甘氨酸、脯氨酸等,对肝硬化腹水有辅助疗效。不过脾胃虚寒的人就不宜吃李子,容易造成腹痛和腹泻,严重者甚至会引发胃溃疡和胃穿孔,因为李子里面含有大量果酸,过量食用容易对胃壁造成刺激。当然患有慢性胃肠道疾病患者就不要吃李子,以免病情加重。
番荔枝是著名的热带水果。它香甜中又带点微酸,鲜食香甜,风味甚佳,营养价值非常高。番荔枝果实每100克番荔枝果肉组织营养成分的含量:水分为8.36克,可溶性固形物18.0%~26%,脂肪0.14%~0.3%,矿物质0.6%~0.7%,碳水化合物23.9%,钙0.2%,磷0.04%,铁1.0%,有机酸为0.42%,含总糖15.3%~18.3%,维生素C为0.265克,蛋白质含量为1.55克等含有很多人体所需的物质。
另外,我国目前利用李子番荔枝加工果酒的研究还是非常少,因此研制开发李子番荔枝酒具有广阔的市场前景。
发明内容
为了解决上述现有技术的不足之处,本发明的目的在于提供一种李子番荔枝酒的制备方法。
本发明的目的通过如下技术方案实现:
一种李子番荔枝酒的制备方法,包括以下步骤:
1)将去核李子,去皮番荔枝按2:1质量比混合;
2)将步骤1)所得混合物加水打浆制得浆液;
3)将果胶酶和纤维素酶加入步骤2)所得浆液进行酶解,过滤收集滤液;
4)往步骤3)所得滤液中加入蔗糖并调节滤液锤度为19~21°Bx,混匀后配置成发酵培养液,灭菌;
5)往灭菌后的发酵培养液中接入活性干酵母进行酒精发酵,陈酿、过滤,获得李子番荔枝酒。
优选的是:步骤2)中所述的步骤1)所得混合物和水按1:5~1:6质量比混合。
优选的是:步骤3)中所述的果胶酶和纤维素酶均按0.05-0.5%浆液总重量加入。
优选的是:步骤3)中所述的酶解条件为35~40℃水浴1~3小时。
优选的是:步骤5)中所述的活性干酵母与培养液成1.8~2.1g/L质量体积比,酒精发酵是在25~28℃条件下发酵10~15天。
李子能够促进胃肠道消化吸收,增加胃动力,促进食欲,还能有效软化宿便,改善便秘症状。李子的酸度够,可以有效生津止渴、清热解毒。同时李子还可以清肝利胆,对治疗肝硬化腹水大有益处。
番荔枝具有降血糖的功效,在国外常用来治疗糖尿病。糖尿病患者经常食用番荔枝,对于病症的减轻有明显的辅助食疗作用,此外,番荔枝纤维含量较高,能有效地促进肠蠕动,排走积存在肠内的宿便,同时,它还是最佳的抗氧化水果,能够有效延缓肌肤衰老,美白肌肤。
此外番荔枝还具有清热解毒、补脾胃的功效,减轻李子对脾胃的伤害。
本发明所制得的李子番荔枝酒,使得李子、番荔枝中的营养成分充分溶解在酒中,利于人体的吸收;它极大的改善了现有果酒的风味、口感,具有李子、番荔枝的多重营养价值,它口感清爽,夹杂有李子和番荔枝特有的香气。一方面它具有健胃消食、生津止渴、清肝除热、降糖、美容等功效,另一方面还降低了李子果酸对脾胃刺激作用,因而适用人群较广,市场前景良好。
具体实施方式
下面结合具体实施例,对本发明作进一步详细的阐述,但本发明的实施方式并不局限于实施例表示的范围。这些实施例仅用于说明本发明,而非用于限制本发明的范围。此外,在阅读本发明的内容后,本领域的技术人员可以对本发明作各种修改,这些等价变化同样落于本发明所附权利要求书所限定的范围。
实施例1
取2千克去核李子,1千克去皮番荔枝混合置于容器中,加入15千克的水打浆制得浆液,然后加入9克果胶酶和9克纤维素酶于35℃水浴3小时,过滤收集滤液。向所得滤液中加入蔗糖并调节滤液锤度为19°Bx,混匀后配置成发酵培养液,灭菌后每升培养液接入1.8克活性干酵母,于25℃条件下发酵15天,陈酿、过滤后获得李子番荔枝酒。
实施例2
取2千克去核李子,1千克去皮番荔枝混合置于容器中,加入16.5千克的水打浆制得浆液,然后加入19.5克果胶酶和19.5克纤维素酶于38℃水浴2小时,过滤收集滤液。向所得滤液中加入蔗糖并调节滤液锤度为20°Bx,混匀后配置成发酵培养液,灭菌后每升培养液接入2.0克活性干酵母,于26℃条件下发酵12天,陈酿、过滤后获得李子番荔枝酒。
实施例3
取2千克去核李子,1千克去皮番荔枝混合置于容器中,加入18千克的水打浆制得浆液,然后加入90克果胶酶和90克纤维素酶于40℃水浴1小时,过滤收集滤液。向所得滤液中加入蔗糖并调节滤液锤度为21°Bx,混匀后配置成发酵培养液,灭菌后每升培养液接入2.1克活性干酵母,于28℃条件下发酵10天,陈酿、过滤后获得李子番荔枝酒。
Claims (1)
1.一种李子番荔枝酒的制备方法,包括以下步骤:
1)将去核李子,去皮番荔枝按2:1质量比混合;
2)将步骤1)所得混合物加水打浆制得浆液;
3)将果胶酶和纤维素酶加入步骤2)所得浆液进行酶解,过滤收集滤液;
4)往步骤3)所得滤液中加入蔗糖并调节滤液锤度为19~21°Bx,混匀后配置成发酵培养液,灭菌;
5)往灭菌后的发酵培养液中接入活性干酵母进行酒精发酵,陈酿、过滤,获得李子番荔枝酒;
步骤2)中所述的步骤1)所得混合物和水按1:5~1:6质量比混合;
步骤3)中所述的果胶酶和纤维素酶均按0.05-0.5%浆液总重量加入;
步骤3)中所述的酶解条件为35~40℃水浴1~3小时;
步骤5)中所述的活性干酵母与培养液成1.8~2.1g/L质量体积比,酒精发酵是在25~28℃条件下发酵10~15天。
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